The Power of Trans-Vaccenic Acid

In the complex discourse surrounding dietary choices, the consumption of red meat, cheese and butter stands at a particularly contentious crossroads. Many question the logic behind this because, from an evolutionary perspective, these foods have been a staple in the human diet for millennia, playing a crucial role in our developmental history. Red meat, for example, is a rich source of essential nutrients, including protein, iron and vitamin B12. Despite these evolutionary ties and nutritional benefits, contemporary dietary guidelines often discourage consumption of red meat and butter, citing concerns over heart health, cancer risk, and environmental sustainability.

As it turns out, a recent study published in Nature has found that eating a juicy steak, a slice of cheese or some butter can actually help fight cancer. It looked at how certain fats in our diet, specifically something called trans-vaccenic acid (TVA), can boost our body’s ability to fight cancer.

TVA might sound like a complex term but it is simply a type of fatty acid. It is found in ruminant-derived foods such as beef, lamb and dairy products such as milk, cheese and butter. Interestingly, while it is abundant in human milk, our bodies can’t actually produce it. So, the only way to get it is through our diet.